Kneading (unwrapped)

Starting with a little flour and salt...it isn't much, but it's enough.



I drizzle in some oil, and begin to mix, crushing the oil/flour/salt globs with my fingers.



And then, the yeast is added...



I knead and I pound and I pull and I roll...and then, I do it again. Making sure all the yeast mixes with all the flour and salt and oil.



I've heard that if you think you're done kneading dough, then you should keep at it for a little while longer...



I sit back and let it rise.

I know this analogy is nothing new. A little yeast leavens the whole loaf...and...kneading kneading kneading until it feels like you can't be kneaded anymore.

I find myself at that place. I've got the flour and salt, the lumps of oil have been crushed and now, the yeast. And I'm wondering how much more kneading needs to happen.

And here's the gift: Sitting back, and letting it rise.





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